Coconut Protein Truffles

I am definitely going through a coconut phase! All the freebies at work...I have no choice! Today I picked up some raw coconut aminos soy-free seasoning. Yesterday I got raw coconut vinegar and coconut manna. Last week; 4 tins of coconut flour and 3 tins of raw coconut crystals!! Its exhausting...

Coconut Protein Truffles

½ cup vanilla whey protein powder
1 ¼ cups raw sliced almonds
1 Tbsp. raw coconut crystals
¾ cup unsweetened finely shredded coconut, divided
½ cup coconut manna
½ cup coconut milk or soy milk
1 packet Stevia

Place ingredients in a food processor

Pulse until paste forms

Scoop into little truffles (or large ones) and roll in coconut

Voila! Tasty little snacks to pack in your lunch

Yogurt Cheese

Making Yogurt Cheese is super easy! According to Tosca Reno (one of my heros), it is one of the most versatile foods you can have in your kitchen; I totally agree. It can be used as a replacement for cream cheese, sour cream, as a base for frostings and so much more. Basically, when you drain yogurt, whether regular or Greek, you strain away some whey liquid. What you have left is a thick creamy yogurt that resembles cream cheese. High protein and super lean; what more can you ask for?



You will need: a colander and a bowl, cheese cloth and plain nonfat or lowfat yogurt. I always have the Greek yogurt I get at Costco, so that is what I use.





Place cheese cloth over colander; add yogurt!





I like to tie the cheese cloth with some kitchen twine.



Let sit overnight (or longer) in the refrigerator.



Once desired consistency is reached, transfer yogurt cheese to bowl. As you can see, I like to season mine up a bit; some lemon thyme, sea salt, fresh ground pepper and a drizzle of EVOO.





I love it in place of cream cheese! Wasa crackers, yogurt cheese, tomatoes and smoked salmon=super yum!



Gluten-Free Crunchy Coconut-Almond Coffee Cake

My quest to use up the 4 containers of coconut flour started last week. This recipe tastes amazing! I guess you can expect that when there eggs, sugar and oil involved. The flaked coconut helps too. Do not ask me about the calories and fat, just cut these into 16 squares (please!) and practice portion control (and self control). Cant wait to share these at work tomorrow.

Crunchy Coconut-Almond Coffee Cake

1 cup flaked coconut, divided
1/2 cup coconut flour
¼ cup millet
¼ cup raw coconut crystals
¼ cup sugar
5 packets Stevia
½ tsp. baking soda
¼ tsp. salt
4 eggs, beaten
1 tsp. vanilla extract
¼ cup vanilla soy milk
1/3 cup canola oil
½ cup sliced almonds

Preheat oven to 350F. Combine dry ingredients, using only half of coconut, in a medium bowl. Mix in eggs, vanilla, milk and oil. Coat an 8 by 8-inch baking dish with cooking spray. Pour dough into baking dish; top with remaining coconut and almonds press in. Bake 30 minutes until edges are lightly browned and center comes out clean when toothpick is inserted. Cut into squares or rectangles.

Grilling with a Himalayan Salt Brick

I admit I had never cooked with (or heard of!!) salt bricks. I had the chance to develop a recipe using a gorgeous Himalayan Salt Brick; Oh what fun I had! The recipe request was for shrimp and I was determined to make the most innovative, yet simple recipe: Rosemary Skewered Shrimp and Grapes with Maple-Balsamic Glaze! Brilliant, I know...

Here is a link with all the details about cooking/grilling with these amazing treasures.

http://www.saltnews.com/cooking-with-himalayan-salt-plates-blocks-bricks-platters/

  

Various Shaped Salt Bricks




I threaded large shrimp and grapes on rosemary skewers; super fun! Some fresh ground pepper (no salt) for seasoning.

 



The glaze is maple sysup and a bit of balsamic vinegar. The skewers cooked for 2 minutes on each side.





Chris had his doubts when I told him I was pairing shrimp with grapes, but once these babies were glazed and cooked up, all doubts were long gone. Of course he said they were too salty for his taste; HELLO!! They were cooked on a salt brick!



Gluten Free Brownies made with Coconut Flour

So I hit the coconut flour and coconut flake jackpot the other day at work! Lots of free product compliments of the Marketing department! And of course there were no others that were familiar with these products, so this chef/dietitian took full advantage of the situation. Note-coconut flour loves moisture and it will absorb large amounts of liquids due to its high fiber content (beaware!); plan accordingly.

Gluten-Free Brownies

¾ cup coconut flour
½ cup coconut flakes
½ cup cocoa powder
½ cup sugar
½ tsp. salt
½ tsp. soda
6 eggs, beaten
2 Tbsp. coconut milk
¾ cup butter, melted
 1 tsp. vanilla extract
Fresh raspberries or jam for garnish

Preheat oven to 350F. Combine dry ingredients in a medium bowl. In a separate bowl, beat eggs, milk, butter and vanilla. Fold dry into wet ingredients. Pour into a greased 8X10 inch pan. Bake for 20 minutes, or until set. Cool completely before cutting. Garnish with raspberries or jam.

Its Almost Gardening Season in Pittsburgh

Baby Spinach

Wintergreen mint, chocolate mint, apple mint, lavender, lemon balm

Rosemary

Romaine Lettuce

Lemon thyme, lettuce and sweet basil

Gerber Daisies

Giant Dark Chocolate Protein Cookies with Coconut Oil

I have learned a good lesson in baking (not that I didn't already know the chemical properties of sugar); cutting out all of the sugar in a recipe in order to reduce calories and carbs is just not right!! Some sugar is required to maintain moisture and texture. The result; a low carb, sugar free, high protein cookie that lacks moisture and that cookie texture. I will, however, feel less guilty when I have these for breakfast tomorrow morning; I still win (but not the hubby, who will be displeased with the lack of sugar, although he really does not like sweets lol)!

Giant Dark Chocolate Protein Cookies with Coconut Oil makes 24 cookies
1 ½ cups of white whole wheat flour
1 cup chocolate whey protein
½ c dark cocoa powder
1t salt
1 t baking soda
½ t baking powder
1 c dark chocolate chips or chopped chocolate
30 packets stevia
½ cup coconut oil
 2 eggs
2 t vanilla
1 cup coconut milk beverage

1.       Preheat oven to 350 F. Combine dry ingredients. Beat Stevia and coconut oil until smooth and fluffy, about 2 minutes.

2.       Add eggs and vanilla and beat until mixed. Add coconut milk and stir.

3.       Add the dry ingredients and stir to combine.

4.       Scoop dough with heaping tablespoon onto sprayed cookie sheet. Flatten dough slightly.

5.       Bake for 10 minutes . Transfer to rack and allow to cool.

141 calories, 13 grams carbs, 6 grams protein, 8 grams fat,1 gram fiber